At the end of the summer when you have lots of fruits left around the garden best way to deal with them is to either freeze them for later use in cakes, jams or drinks, or to make these fantastic Cordials out of them.
1,50 kg chopped rhubarb
1-2 Unwaxed washed Lemons
Peel and chop your rhubarb stalks into larger pieces.
Place them into a pan and cover with water.
Bring it to boil and simmer until completely soft and mushy.
Drain it though a muslin cloth, catching all the juice. Don’t squeeze it, let it drip in its own tempo, it can take some hours ….if you rush your cordial will be cloudy.
When you have all the juice collected in a pan, add your caster sugar (for every liter of juice you have, add 750g sugar and 75ml lemon juice).
Bring this to boild so that all the sugar dissolves.
Then place your cordial into steralised bottles.
Remember that this is a cordial, so you dilute it with water when serving.
To make your Black Currant Cordial:
3,5l fresh black currants, black (you can even use some that you have frozen)
2,5dl cold water
2,5 dl white sugar
1. Boil the water and currants without the sugar until the fruit are soft.
2. Sugar added too soon makes the currants tough, and they will not release their flavor
3. Cover the currants with 2,5dl of water and boil until the fruit is soft
4. Strain the mixture, keeping only the juice
5. Add 2,5 dl of sugar to the juice and reheat
6. Once the sugar has dissolved and the mixture has thickened a little pour the black currant syrup into a jar and seal, allow to cool, then place in refrigerator until ready to use
7. When ready to serve, add ice cubes and the squeezed lemon halve to the chilled glass
8. For one serving of lemonade use equal parts syrup and equal parts cold water with juice from a half a lemon.
Both these Cordials are great drink with any dinner.